Creamy Green Bean Casserole

A fresh take on the classic Creamy Green Bean Casserole that you can really feel good about eating (and not the least bit guilty about overeating!).

2 Tbsp butter
¼ medium yellow onion, minced
8 ounces of fresh baby portabella mushrooms
1 garlic clove, minced
3 Tbsp all purpose flour
2 cups veggie or chicken broth
1 cup 2% milk (or ½ cup heavy cream)
1 ½ tsp salt
3/4 tsp pepper
½ medium onion, cut into ¼” slices
¼ cup flour (I used whole wheat)
½ cup Panko bread crumbs
1 large egg
1 Tbsp milk
1 lb fresh green beans, ends trimmed and chopped to 1½” pieces

View the full recipe at Another Root →